Rectangular Fruit Tart

Grease a 34cm x 11cm| 13½" x 4½" baking tin

For the pastry: sift the flour, salt, baking powder and cinnamon into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.

Stir in the remaining ingredients and work with your fingers to a smooth dough. Roll the dough into a cylinder, then wrap in cling film and chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4.

For the filling: combine the frozen raspberries, half the redcurrants and sugar and bring to a boil over a low heat. Increase the heat and simmer, stirring often, for 15-20 minutes, until thick and jammy. Stir in the lemon juice. Remove from the heat and set aside to cool.

Cut off about 1/3 of the dough and set aside.

Press the remaining dough into the base and sides of the tin. Spread the cooled jam over the base.

Toss the fresh raspberries and remaining redcurrants with the cornflour, 1 teaspoon of sugar and the lemon zest and spread evenly over the jam.

Roll out the remaining dough between two sheets of non-stick baking paper and cut it into crinkle-edged strips, about 1.5cm| 1/2" wide.

Lay half the strips, evenly across the top, then lay the remaining strips across the first strips. If the dough tears, just press it back together. Trim the edges of the strips to fit the tin.